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Located quite a distance from the 23rd parallel, my island is right there, through the living room, just beyond the French doors, and situated about two-thirds of the way from the wall in my humble kitchen.

This is the place where my fan club, my girls and the occasional guest, get to see the real me.

Remedy for Florida Travels

I am not sure why, but every time I travel for business , my sinuses act up on me. The inconvenience and frustration is even greater given that my business trips tend to end on Fridays and my respiratory afflictions bloom on Saturday . What a way to spend a weekend of cool down and rest: sick at home ! Folding and unfolding soggy handkerchiefs, sneezing away whale sized blasts that seem to make the walls tremble, struggling teary-eyed to make out characters on my laptop screen , these are the pastimes and rewards that the modern plane traveler looks forward to upon his arrival back to home oasis. Aaaa... Aaa Choo,what else can I say ?

Luckily, however, things are not that bad here at "Chez Michele"" for I did manage to find some energy in me to cook up some lentils, a perfect dish for a cold winter days - its about 27 F outside.

Winter Lentils over Yellow Yukon Potatoes and Cremini Mushroom,

Garnish of Andouille Sausages and Mexican Farmer's Cheese

Winter Lentils with Andouille Sausages

This is a composite dish. Each of the four ingredients were cooked separately Dry Lentils were stewed with savory (an herb) and uncut garlic cloves for about 40 -50 minutes, Mushrooms were sauteed with white wine , garlic and herbs, Yukon yellow potatoes were slow cooked, thickly sliced, with fresh herbs, a 1/2 cup of chicken stock and seasoning. The Andouille sausage, was browned on its own. The dish comes together by creating a base of potatoes, topped with tasty lentils, garnished with mushrooms, sausages and fresh farmers cheese cut into small cubes. A drizzle of fresh EVOO, enriches the entire experience . Hey guess what, this dish rocked, and yes, not even an speck of butter was used this time

I am a professional technologist, and aspiring food celebrity. I left my heart Italy where the imprint of past civilization still permeates all aspects of life and culture, and yes, a good does of Amore. Until then, my kitchen island is for you.